Wudong Bai He Xiang Phoenix Dancong
Lily Fragrance Dancong Oolong
Wudong Bai He Xiang is a rare Phoenix Dancong oolong from Wudong Mountain in Chaozhou, Guangdong. “Bai He Xiang” means “Lily Fragrance”, referring to its naturally elegant floral aroma, not scented or flavoured, but shaped by cultivar, mountain terroir, oxidation, and careful roasting.
From Daping Village in the Wudong area, this tea is like a cool, ethereal presence walking above the clouds. Its first impression is a clear, pure floral fragrance reminiscent of an orchid valley; on the palate, it unfolds into the gentle sweetness of a lily blossom.
Its charm lies in a golden triangle of floral fragrance, mountain resonance, and old-bush character: clear without being thin, elegant without being showy, rounded yet structured. The finish becomes a continuous cool sweetness deep in the throat, like a clear mountain spring carrying the fragrance of lilies.
The liquor is smooth and bright, with floral sweetness carried gently through the tea soup and a light aftertaste that unfolds across multiple gong fu infusions.
Subtly refined and quietly complex, this is a Wudong Dancong tea for those seeking natural floral precision, high-mountain freshness, and the delicacy of lily fragrance.
Tea Information
Origin: Daping Village, Wudong Mountain
Altitude: 800+ metres
Tree age: 30+ years
Roasting: Two light roasts
Flavour Profile
Aroma: Natural lily blossom, clear floral lift and cool mountain fragrance.
Mouthfeel: Gentle lily sweetness, layered mountain resonance and old-bush character, with a cool, lingering finish.
How to Brew
Gong Fu Cha brewing preferably uses a Chaozhou thin-wall bone china (available in our shop) or porcelain gaiwan.
Prep: Carefully rinse and warm the teaware with hot water.
1) Fill the tea leaves about 70–80% of the gaiwan or teapot, about 5–7g for 90–100ml water.
2) Use 100°C water and infuse for 3 seconds to rinse.
3) Drink from the second steep onward; use 100°C water and steep for 5–8 seconds. Maintain a high temperature and keep each infusion relatively short. The tea can last for at least 10 infusions.
The best result is drinking from a lower temperature, with a thin, small cup of 30–35ml, preferably made of porcelain.
